If you can pull off this rhubarb with rose panncotta, ginger beurre noisette and chocolate gel dessert, you deserve to flaunt it at your next dinner party
You will need
Gelatine 4½ leaves
Whipping cream 800ml
Caster sugar 45g
Rhubarb 500g, cut into sections
Icing sugar 50g
Milk powder 80g
Ground ginger 10g
Dark chocolate 340g, cut into small pieces
- Firstly, soak 2 gelatine leaves in cold water. Meanwhile put 400ml of cream, 200ml of milk, the caster sugar and rosewater in a bowl and mix gently while heating. Add the now softened gelatine and continue to mix until combined. Place the mix into a container then in the fridge to set.
- Put the rhubarb and icing sugar in a pan and cook slowly for around 25 minutes, until the juices have escaped the rhubarb. Once the juices have appeared in the pan, pass through a fine sieve into a bowl and separate the rhubarb segments from the liquor.
- Make the ginger beurre noisette by melting the butter in a pan until it has turned a caramel colour. Add the milk powder and ginger and stir until all the ingredients have bonded to become a light paste. Cook for 1 minute. Pour the mixture on to a dry tea towel to allow all the juices to drain and leave to cool.
- To make the chocolate gel, put the glucose, remaining milk and cream into a pan and bring to the boil. Meanwhile soak the remaining gelatine in cold water until soft, then add it to the boiled cream mix and stir until dissolved. Pour the mix over the chocolate and whisk until the chocolate has melted. Allow to cool and transfer to a container.
- Assemble the plate by arranging scoops of pannacotta with sections of rhubarb, crumble over some ginger beurre noisette and spoon over some rhubarb juice and chocolate gel.